When you look at a shoulder chop with its crisscrossed bones, you might wonder how you'll ever eat it. But follow this recipe: The results are amazing, as rich and deeply comforting a braised dish as you might hope to eat, meat literally smothered with gravy and onions. Onions are key, and while some recipes for smothered pork chops and chicken include bell peppers, mushrooms, and perhaps some other ingredients, there are always onions. If I were a pork chop and had to choose a way to go, I would choose smothering!

Preheat the oven to 300°. Season each chop with the salt, if using, and black pepper. Pour 1 tablespoon of the flour onto a plate. Dip each chop into the flour and shake off the excess.

Heat the oil in a heavy, ovenproof skillet over medium heat. Put the pork chops in the skillet. Cook until they are well browned, about 4 minutes per side. Remove the chops from the skillet and set aside.

Add the onions and bell peppers to the skillet. Increase the heat to medium-high. Sprinkle the remaining 1 tablespoon of flour over the vegetables and cook, stirring constantly for 5 minutes, or until the vegetables are brown.

Remove the skillet from the heat. Gradually stir in the broth. Cook and stir until the sauce is slightly thickened and smooth. Bury the chops in the gravy. Cover the skillet and transfer to the oven. Cook for 2 hours, or until the pork is tender. To serve, divide the pork chops among 4 plates and spoon gravy over each serving. Garnish with herbs.